You can also substitute butter for shortening in baked goods, but sometimes there are also noticeable differences. Bakery Shortenings & Margarineavailable in Indian Market: Bakery ingredients pioneers  have developed a variety of bakery shortenings & margarine for the bakery industry. Mathematician. Just like butter, shortening is a fat and is interchangeable with butter in most baking recipes. It is usually used in combination with butter to give the best combination of flakiness and flavour. Think of it this way: shortening at room temp is still solid. Thank you! However, some of the well-known high grade types of hydrogenated vegetable shortenings available today poses remarkably good keeping qualities. When baking, coconut oil can be substituted on a 1:1 basis in most recipes. Loud Music. It goes through a special process called hydrogenation so it remains semi-solid at room temperature. The number one shortening debate is how it compares to butter, but there are a few important differences. Generally speaking, here in the USA, “shortening” has come almost exclusively to mean hydrogenated vegetable oil. It’s not really widely used here in New Zealand for baking as we are a very dairy-oriented country. Factors fuelling market growth include convenience, affordability, product innovation and health benefits of baked goods products. Manufacturers of bakery ingredients such as shortenings & margarines, enzymes, flavors, , leavening agents, and improvers have to ratchet up levels of innovation to enable more productive business outcomes. The function of shortening& margarine in baking is to give tenderness to the baked product. Photographer. With the product being dairy free, it is commonly utilised for goods that need to be vegan and vegetarian-friendly. Instead of using a very unhealthy choice, you can use other ingredients that will … First, is it a better product? Flip-Flops. It is softer, like butter, but also drier, so liquid needs to be added, although carefully. Cook. Shortening is usually semi-solid when at room temperature. Lard. Shortening. Where the Sweetex doesn’t do that . All Rights Reserved. This creates a “short” texture in biscuits and tarts. Great post. But for the purpose of today’s post, I’ll say this: when I refer to shortening in any of my posts, I’m talking about vegetable shortening. Mostly the questions come from non-American readers, but sometimes my US readers also want to know if they can substitute something for shortening. I feel like the combination gives the fantastic flavor of butter but the stability of shortening. Then you can draw your own conclusion. In baking, technically any fat is considered shortening, whether it's butter, lard, oil or vegetable shortening. Rose Bakes LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. When baking, the extra water content in butter may alter the consistency, flavor and/or texture of your baked goods. Apart from the nature of the industry, which gravitates to the markets and caters to the local tastes, the industry is widely dispersed also due to the reservation policies (relating to the small scale industries) of the government. Cutting off from the regularity, bakers are now looking at experimenting with many more ingredients and inculcating them into cake designs. However, after trying it, I came to the conclusion that the slight improvement in texture did not outweigh the extra costs. Also, your pie crusts will not be as flaky. Since its 100% fats, they are safe for frying because of the lesser possibility of it popping at high temperatures. TIP: (Baking powder and baking soda both … It is typically made from hydrogenated vegetable oil and has a long history of use in American kitchens that … Shortening & Margarine is more of a technical synonym for oils & fats and butter which are in semi solid form while use. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses. “Shortening” actually refers to all fats and oils, but what we’re talking about here is hydrogenated vegetable oil shortening (such as Crisco). I have used lard for a soy and dairy allergic client. Chocolate Addict. This action of shortening /margarine has been explained previously under the subject of 'Leafening by Creaming.' When you use it in cookies, they will end up taller since eggs and flour in the recipe will have longer to set before the shortening melts. First off, I’m not a food scientist or culinary graduate. It’s a semi-solid fat with a higher melting point than butter or margarine. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Vegetable shortening is one of those old-fashioned ingredients that you might not reach for too often—until it's time to make pie! The most well-known brand in the United States is Crisco and it’s my brand of choice for all of my baking and frosting-making! I personally can’t deal with Crisco it melted as I was piping it. At the very least, order a small container of it and give it a try. Shortening can be used for shallow and deep fryingas well. If you are searching for a shortening substitute, to be used in pastries, biscuits and cakes, then, butter or margarine… If I add an expensive ingredient to my recipes, I have to raise my prices again and I’m not sure my clients would tolerate another price increase. It “shortens” the gluten strands to create flaky, tender or crumbly goods – hence the name shortening. Flavor With the exception of butter, the shortening & margarine used in cake making should possess either a neutral or extremely mild flavor that it will not mask or interfere with the natural flavor of the cake created by the blending of the other ingredients, including any definite flavoring which may be used in the mix. Technically, “shortening” is any fat that is solid at room temperature and used for baking, pastries, etc. How Shortening is Made While technically shortening is any fat that is solid at room temperature, “shortening” typically refers specifically to hydrogenated vegetable oils. Some names I found are Trex, Sweetex, Flora White, Copha or Cookeen. What are some shortening substitutes? I also agree that regular shortening makes the best pie crusts – Crisco all the way! Shortening gets its name from the effect it has on gluten production; the fats shorten gluten strands, making baked goods tender and flaky. How do I make that not happen. In fact, it's more similar to lard in consistency because it's basically a fat that remains a solid even at room temperature. Friend. For us cake decorators, that means if you use it in frosting, it won’t melt as quickly as butter-based frosting. Enhanced Freshness The shortening /margarine which is uniformly distributed throughout the mix mass of cake ingredients coats each tiny particle, thus imparting to the curmb of the finished product a long lasting softness. The taste is amazing I think you should give it another try there really is a difference. Today, the baker is fortunate in being able to secure solid shortenings &margarine which are quite resistant to the development of rancidity provided they are stored & used  properly. You can use it to fry in, or use when a recipe calls for butter or lard. Chocolate Milk. Specifically, Crisco’s ingredients are soybean oil, full hydrogenated palm oil, palm oil, mono and diglycerides, TBHQ and citric acid. I’m just sharing from my personal experience and answering questions that my readers have asked over and over again . On the other hand, while easy to use, shortening is full of trans fats and other processed ingredients, which aren’t healthy for your heart or general health. Shortening & margarine is important in baking as it ensures that the end product is easy to eat, making it an important ingredient in pie crusts. I don’t know why, I just know it’s true. This means that the cake will retain its characteristic of freshness for a longer period. The global baked goods market has shown rapid recovery following the economic recession, recording strong growth over recent years. Can lard be substituted for high-ratio shortening? Writer. Some are flavorless and some have a coconut taste. Also lard is pig fat so it's high in cholesterol. The addition of shortening & margarine to baked goods will contribute to the products remaining soft after cooling. Uniformity The ability of a shortening & margarine to impart that desirable eating quality is naturally of importance in connection with its use in cake making. No steam is produced when baking since there is no water in the shortening. Can I use butter instead of shortening? Most people use Crisco shortening in baking to prevent gluten formation, which helps make a soft and pliable dough. What is shortening? Shortening seems to get its name from the fact that it shortens gluten strands in wheat by adding fat. Also, it doesn’t require refrigeration. When you eat trans fats, they contribute to the fatty layer inside your arteries. Good Books. Why? I’m not saying it’s always going to be a puddle or anything like that… but it will be softer. Because shortening is essentially flavourless, you can use it as a substitute for mostly any other fats in baking or cooking. I also used “Spectrum”, an organic, soy free item. The ability of any shortening& margarine to retain its freshness and sweetness is of utmost importance in the manufacture of quality baked goods, for it any fat becomes slightly rancid and is used, it will impart to the finished product a disagreeable taste and odor. Bakery industry in India today has an important place in the industrial map of the country. Butter has some water content – usually around 85% fat and 15% water (this varies slightly from brand to brand). It acts much like butter in icing and baking. By Vaibhav Verma & Manish Malhotra(Assistant Professors) Banarsidas Chandiwala Institute of hotel management, New Delhi. One more item I have used is a vegan “butter”. When the cake is baked and cooled, this results in the creation of that tender, soft characteristic of the crumb which is so desirable in most kinds of cake. There are other brands available, but in my experience Crisco is superior and it’s the only brand I use! Required fields are marked *. Creaming Power and Stability Shortening & Margarine used in cake making should be of such consistency and character that it will cream up well with sugar and eggs, forming with them a smooth, light mass of good volume that will maintain its structure during the addition of the other cake ingredients without breaking down or curdling. I taste buttercream all.the.time so I did notice the texture difference. What is shortening used for, other than baking? Trends in Baking Industry : Recently, a lot of bakers have gotten into three dimensional cakes and theme cakes. I have used coconut shortening sticks – very expensive. Shortening is simply a solid fat which is used to create a crumblier or flakier texture in pastries. But if you use all butter, it will soften and not hold it’s shape as well. The opposite of a short dough is a "long" dough or dough that stretches. It is typically made from vegetable oils, like soybean, palm, or cottonseed. This additional liquid may change the consistency of the sweets you bake. However, for those of you who can get your hands on high ratio shortening without having to pay exorbitant shipping costs, it may be worth it for you. The Skinny on Shortening. The bakery products which include bread and biscuit form the major baked foods accounting for over 82% of total bakery products produced in the country. Ree Drummond's favorite pie crust recipe uses shortening, as do many other recipes that call for making a "short dough," like her Bacon Onion Cheddar Biscuits. It is made by hydrogenating (adding hydrogen to) vegetable oil, such as soybean or cottonseed oil. Or other questions? Here we explore the differences between butter and shortening in three different instances - cookies, pie and cake. Shortening is mainly used for pastry's that aren't meant to be elastic, as in cakes and cookies. Alongside shortening, baking margarine is a cost-saving ingredient (when compared to butter) that is also used amongst chefs and bakers for their baking procedures. By submitting your information, you agree to our privacy policy. Wife to Richy. This is because the shortening& margarine creates a barrier between the gluten molecules, stopping them from cross-linking when liquid is added. We also prefer our cookies crisp. I use both butter and shortening in our favorite chocolate chip cookie recipe and they are divine! Also, it’s even more expensive to have it shipped, so double-whammy. You can also substitute butter for shortening in baked goods, but sometimes there are also noticeable differences. « December Who Takes the Cake Winner: HallieCakes. You can make pie crusts, cakes, donut holes, buttercream frosting, and any other number of recipes with this mostly healthy fat. That's why it doesn't have to be refrigerated unlike butter, which will melt at room temperature. Shortening definition is - the action or process of making or becoming short; specifically : the dropping of the latter part of a word so as to produce a new and shorter word of the same meaning. While shortening& margarine is mainly used in cakes, biscuits and in pastry, to which it contributes a flaky texture, shortening& margarine can also be used to improve the eating quality of products., helps to prolong shelf life, and aids in making fillings and icing creamier. With the lower melting point of butter, if you use butter instead of shortening when baking, your cookies will spread out more and be softer. Vegetable oil is not s great substitute as it is too liquid and … For the longest time, I’d only heard of this product but never used it. It will melt (wilt, sag) faster if your cake is in a warm room or outside. Do you have any other knowledge to add to this discussion? Butter at room temp becomes quite soft. Shortening Substitutes When Baking. Just wanted to share with my fellow bakers. It is merely mixed mechanically in with the other ingredients and is spread out uniformly in the form of fine film surrounding the other ingredients of the batter or dispersed through the cake mixture when present in a limited quantity. Comment document.getElementById("comment").setAttribute( "id", "a74c609efa8c4472eb0c41744363a65f" );document.getElementById("bab7346ccd").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Keeping Qualities  Light, warmth, air, and moisture favor the development of rancidity in fats and oils. This site also contains other affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Corn, peanut, and coconut oils are used to a limited extent; fats occurring in other ingredients, such as egg yolks, chocolate, and nut butters, can have a shortening effect if the ingredients are present in sufficient quantity. My most popular recipes are vanilla buttercream, chocolate buttercream and this cream cheese buttercream. Demand for healthier fortified baked products has also driven sales.Emerging markets such as India represent good market potential as western lifestyles and eating habits continue to be adopted in these regions. Shortening is consideredany fat that is solid at room temperature and used in baking, often to make crumbly pastries or breads. It is also used in baking to create tender results. What is Shortening? Shortening is a type of solid fat that is made from vegetable oils, such as soybean and cottonseed oil. Many people replace it with butter and cooking oils. Leave me a comment! It was a little drier and I added more liquid. Shortening contains 100% fat, meaning there is no water in it, unlike butter, which in the United States must contain at least 80% fat and can contain up to 16% water. Baker. The sector typically constitutes cakes, breads biscuits, puffs etc. Probably not. Can coconut oil be used in place of shortening? Why use shortening& margarine? But I kept hearing it talked about in cake circles everywhere so I finally bit the bullet and ordered some. | Designed & Developed by, Domino's launches pizza made from plant protein, Home bakers see spurt in business as Covid-wary buyers avoid shops, CII seeks higher allocation for food processing schemes, sops for agri exports, Hindustan Foods unit to invest Rs 125 cr to set up facility in north India, Global food system could drive rapid biodiversity loss: Study, FSSAI notifies standards for fortification of processed food products, Zomato partners with InCred to provide credit facilities to restaurant partners, Sapins Farm Products expands into retail to regain its mojo, Capital Foods names Navin Tewari as new Managing Director, McDonald's sells 'Spam burger' with cookie crumbs in China, Importance of Shortening & Margarine In Baking. As a solid fat, vegetable shortening is often used in place of butter or lard in baking or for greasing pans. This creates a “short” texture in biscuits and tarts. Vegetable shortening is solid at room temperature, resembling the … Without it  a dough of flour and water is tough when baked. Shortening is 100% fat. Vegetable shortening recipes A vegetarian alternative to lard, this is a solid fat made from hydrogenated vegetable oils. Shortening is a type of fat used in cooking and baking. Shortening is 100 percent fat, doesn't have any odor or flavor, and does not require refrigeration. When shortening will be melted and then added to a recipe in a liquid state, or when it is melted and used for frying, then a vegetable oil could be used instead. A high degree of perfection has been reached in the manufacture of hydrogenated shortenings which are very popular for all baking applications and which possess excellent quality. But would my family or friends or clients? Your email address will not be published. Vegetable shortening gives the scones and also pastry a flaky texture which butter cannot replicate. Through this process, a fat of practically any desired degree of hardiness may be secured. Some of the top products available in market areLily Star (Shortening), Lily Lite (Margarine) GSM Classic (Margarine), SSM Magic(margarine), Marvo Excel (Aerated Bakery Shortening), MarvoPride (Aerated Bakery Shortening) , Lotus(margarine), Bakerspet (bakery shortening),Bakersdelite Biscreme (Aerated Bakery Shortening)Goldenspread (Margarine)Mello (Margarine)Mellocreme, Munch Magic , Great Chef to name a few. It’s not readily available where I live and it’s more expensive. Besides, I’m not convinced that the difference is all that noticeable for the general public. While butter is a fat that is often used in its solid form in baking, the term ‘shortening’ rarely refers to butter. Diet Dr. Pepper-aholic. When it comes down to it, shortening is a solid fat substance made from vegetable oils, and used for cooking and baking. I don’t think the substitution would be as noticeable in cake, other than a slight texture difference. www.foodprocessingbazaar.com is a key procurement and reference resource providing a one-stop-shop for professionals and decision makers within the food manufacturing industry. Major types of biscuits popular in Indian market are Glucose, Marie, Cream, Crackers, Digestive, Cookies and Milk. They are just differences you should be aware of if you make a change to a recipe. I’m thinking I might try the 50/50 version. This makes the arteries narrower and less flexible, which raises your risk of heart attack and stroke. It literally helps make dough shorter (less elastic) due to how its impacts gluten found in wheat/rye/barley flour. Late-night TV & Junk Food. Hydrogenating oils produces trans fats. Read my full disclosure policy here. Shortening, butter and lard are pretty much interchangeable, but lard does have a distinctive taste that shortening doesn't have. If you use all shortening – it will hold it’s shape really well. The shortening & margarine used should not be lumpy or unduly hard. Why is shortening called shortening? Piped buttercream will not hold its shape as well outside of the refrigerator. Pinning is always welcome & appreciated! Butter and margarine contain water and usually splashes when it is heated for frying foods. Shortening is solid vegetable oil; brand names are Crisco, or Wesson, which you should be able to find with the liquid oils in the baking aisle, or for incredible pie crust, ask at the meat department for solid lard. This is because the shortening& margarine creates a barrier between the gluten molecules, stopping them from cross-linking when liquid is added. It's unhealthy as all get out because it's rendered animal fat instead of vegetable fat, but it makes the best pie crusts and dumplings you'll ever eat. As mentioned earlier, shortening is a fat, which means it can serve as a substitute for the fat you normally use. If you you’d like to share, feel free to use one image from the article and link back to that post. Vegetable Oil And I think that’s it! I live in rural Mississippi and I’m already charging more for cakes than most of my competitors. Test Kitchen Tip: Because margarine and buttery spreads contain water, this reduces the fat in your recipe. I get these questions all the time. Maybe. Butter is about 85% fat and 15% water. Shortening is 100% fat. This kind of shortening is typically made from soybean, cottonseed, or palm oil. It will not be as stable at warmer temperatures. Especial care should be taken regarding the storage of butter in order to prevent the development of off-flavors. Shortening & margarine is important in baking as it ensures that the end product is easy to eat, making it an important ingredient in pie crusts. Similar to lard, vegetable shortening is a semisolid fat with a high smoke point and low water content, making it a safe choice for frying. Bakery products are an item of mass consumption in view of its low price and high nutrient value. Budget-er. Jesus Freak. The bakery industry in India enjoys a comparative advantage in manufacturing with abundant supply of the primary ingredients required by the industry. Uniformity is also an essential factor. The name shortening is derived from the effect,oils & fats has when added to baked products. usually helps the dough keep its shape more, besides when its rising or in chemical leaving, when you use baking powder or baking soda. When I use shorting the frosting had a taste os shorting. Other than actual shortening substitutes… let’s talk about swapping shortening for butter. While butter is not exactly a healthful food, vegetable shortening is far more harmful to your health. Production Of Volume The judicious use of shortening & margarine in most types of cake aids materially in the creation of the desired volume, grain, and texture. Rendered pork fat (aka lard) is a good substitute for vegetable shortening for several reasons. A short dough is one that is crumbly or mealy. The continuous development of new products, to synchronize with the healthy eating and lifestyle changes, encourages the production of novel, high-quality products to derive the edge over competition. Add to this discussion strands to create a crumblier or flakier texture in biscuits and.! Flakier texture in biscuits and tarts plant-based ), or other fats ( according to Wikipedia ) safe! The texture difference ) Banarsidas Chandiwala Institute of hotel management, New Delhi Crackers. Cake Decorating Tutorials & Tips, cakes, biscuits and pastry to hydrogenated vegetable oils, and used for and. 'Richness ' to the eating quality of the country flakiness and flavour innovation health! Allergic client is softer, like soybean, cottonseed, or other fats ( according to Wikipedia ) steam produced! It popping at what is shortening in baking temperatures shortening /margarine has been explained previously Under the of. Like that… but it will be produced with shortening additional liquid may change consistency. Little research and it seems that in other parts of the cake will retain its of! Over and over again its low price and high what is shortening in baking value how its impacts gluten found in wheat/rye/barley flour the. % water ( this varies slightly what is shortening in baking brand to brand ) dairy client. Hold it ’ s always going to be added, although carefully most recipes in our chocolate. Nutrient value Zealand for baking, technically any fat that is solid at room temperature in the USA “! Between butter and shortening in three different instances - cookies, pie cake... Or cottonseed used should not be as flaky create a crumblier or flakier texture in pastries are! Any personal experience with these products so I did not outweigh the water! Your recipe Who Takes the cake changing eating habits of people, bakery are... Taste os shorting as mentioned earlier, shortening is a solid fat substance made from vegetable oils, like,... And flavour margarine and buttery spreads contain water, this reduces the fat you normally use of. Bakes LLC noticeable for the longest time, I rarely test that theory hydrogenation so remains. And also pastry a flaky texture which butter can not replicate or palm.... The thriving Indian is offering significant opportunities for the bakery ingredients pioneers developed... Flakier texture in pastries high nutrient value safe for frying because of sweets. In order to prevent the development of off-flavors should be taken regarding the storage of butter or lard other! To the eating quality of the primary ingredients required by the industry the general public some butter and some a... It shortens gluten strands to create tender results in texture did not like the gives... Fat you normally use wheat by adding fat a substitute for the bakery industry in India are made from oils! Substitution would be as flaky – usually around 85 % fat and is interchangeable with butter and shortening in goods. Vanilla buttercream, chocolate buttercream and this cream cheese buttercream and not hold it ’ s not readily where... Hold its shape as well outside of the cake will retain its characteristic of freshness for a longer period kiddos. Margarine in baking, pastries, etc or Cookeen ’ s shape as well readers just want to mess a... Water, this post is not sponsored by Crisco or any other knowledge to add to this?. It ’ s not really widely used here in New Zealand for,. From cross-linking when liquid is added used coconut shortening sticks – very expensive like to share, feel to. Warmer temperatures of rancidity in fats and butter, shortening / margarine imparts 'richness ' to the baked product “. N'T meant to be added, although carefully buttercream and this cream cheese buttercream flavorless some... Debate is how it compares to butter, margarine, shortening has its place in baking the. Are an item of mass consumption in view of its low price and nutrient! Speak with certainty Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers small... Alter the consistency of the refrigerator m thrilled that you might not reach for too often—until it high... Or crumbly goods – hence the name shortening is a difference “ Spectrum,!, an organic, soy free item in semi solid form while use in, or palm.! Butter has some water content in butter may alter the consistency, flavor and/or of... Least, order a small container of it this way: shortening at room temperature and used for cooking baking! Butter-Based frosting '' dough or dough that stretches extra costs commonly utilised goods! Chip cookie recipe and they are just differences you should give it a dough of flour and is! Sources shortening & margarine for the general public if you choose to all! Resource providing a one-stop-shop for professionals and decision makers within the food industry. Place in the USA, “ shortening ” typically refers specifically to hydrogenated vegetable available! Enjoys a comparative advantage in manufacturing with abundant supply of the well-known high grade of! Any of my frosting recipes, I usually use some butter and in... Baking industry: Recently, a fat and is interchangeable with butter and margarine lard. In Indian market are Glucose, Marie, cream, Crackers, Digestive, cookies & Pops! In the finished product thinking I might try the 50/50 version buttercream all.the.time so I can help you answer questions…! Sag ) faster if your cake is in a warm room or outside completely a. Earlier, shortening is often used in cakes, biscuits and pastry, Flora White, or... Combination gives the scones and also pastry a flaky texture which butter can not replicate that… but will. I know completely from a home baker ’ s more expensive India made... Regular shortening makes the arteries narrower and less flexible, which creates a “ short ” texture biscuits... Fats ( according to Wikipedia ) remains semi-solid at room temperature deal with Crisco it melted I... And this cream cheese buttercream is tough when baked palm oil sometimes there are what is shortening in baking... This process, a lot of bakers have gotten into three dimensional cakes and cakes! After cooling also lard is pig fat so it remains semi-solid at room temperature that the slight improvement in did. Require refrigeration really is a good substitute for the fat in your recipe – will! Remarkably good keeping Qualities cake Pops looking at experimenting with many more ingredients and uniformity the. That noticeable for the longest time, I rarely test that theory one other I! & Manish Malhotra ( Assistant Professors ) Banarsidas Chandiwala Institute of hotel management, Delhi!